List view / Grid view

Sustainability

 

Processing & Packaging supplement 2014

2 May 2014 | By

Satu Salo compares conveyor belt materials, Koni Grob discusses recent progress on mineral oil from recycled paperboard, and Bart Roodenburg looks at in-pack electrical mild preservation techniques for liquid food products...

Monitoring and control of pesticide residues in food within the European Union

1 May 2014 | By Stewart Reynolds Senior Scientist, Food Quality and Safety Programme, Food and Environment Research Agency

Information about pesticide residues in the food we produce, import, sell and consume is important to anyone involved in the food industry and to us all as consumers of food. Each year throughout the European Union, around 100,000 samples of food are collected and tested for pesticide residues. This is…

New research gives further insights on O2-ingress in food packaging

5 March 2014 | By Peter Ragaert & An Vermeulen, Pack4Food and Mieke Buntinx & Roos Peeters, Research Group Packaging Technology & VerpakkingsCentrum, University Hasselt

Diversity in food packaging has become increasingly important in the last few decades due to different trends such as globalisation and convenience. This has resulted in an increased need for certain barrier properties in order to guarantee the desired shelf-life of the packaged food product. In the case of gas…

Near Infrared: Food fraud and NIRS

5 March 2014 | By Saskia van Ruth, Head of Authenticity & Novel Foods Business Unit & Professor of Food Authenticity and Integrity and Rob Frankhuizen, Scientist, State Institute for Quality Control of Agricultural Products, RIKILT Wageningen University and Research Centre

Nowadays foods and ingredients are sourced from many different parts of the globe. Since the 1960s, global food transport has been increasing at an exponential rate, faster than food production itself. For certain countries, this network ensures access to any food item regardless of season or origin. The number of…

Understanding the dark side of food: the analysis of processed food by modern mass spectrometry

5 March 2014 | By Nikolai Kuhnert, School of Engineering and Science, Jacobs University Bremen

Do we actually know what we eat? How well do we really understand the chemical composition of our daily food? These are two questions of utmost importance for consumers, food manufacturers and the scientific community involved in food research. The answer to that question is anything but straightforward. Our knowledge…

Rapid Methods & Mass Spectrometry supplement 2013

2 January 2014 | By

Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics Detecting bacteria in food: harder than searching for a needle in a haystack? Rapid detection methods for chemical hazards in foods Mass spectrometry for the food industry

Pasta Processing: Pasta production

2 January 2014 | By Alexis Freier, Research & Development and Technical Services Manager, Dakota Growers Pasta Company

The quality of a pasta product is evaluated by dry appearance and cooked texture. ‘Good Pasta’ is defined as having uniform amber colour with an absence of black, brown or white spots, a smooth surface free of streaks or cracks, and a texture that when cooked is neither chewy nor…

Comparison of applicable technologies to secure safe water supplies

2 January 2014 | By Erik Voigt, Henry Jaeger and Deitrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat, Berlin

In the past few years, it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. The European Federation of Food Science and Technology (EFFoST) therefore decided to initiate a new series of…

In a nutshell: An interview with Rohit Shroff, Application Specialist, Tecan Schweiz AG

2 January 2014 | By Rohit Shroff, Application Specialist, Tecan Schweiz AG

Tecan is a global provider of instruments and solutions for laboratory automation in various markets with a broad portfolio for the food testing industry. Founded in 1980 in Switzerland, Tecan now has over 1,100 employees and owns production, research and development sites in both Europe and North America; maintaining a…

Infographic: Europe’s fight against antimicrobial resistance

18 November 2013 | By European Food Safety Authority

In recognition of European Antibiotic Awareness Day on 18 November, EFSA has produced an infographic which highlights the issue of antimicrobial resistance and how EFSA is working with other EU agencies to combat the problem...

Functional Ingredients supplement 2013

4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco

Tea innovation around the world An update for gluten-free applications Microencapsulation for functional foods: a focus on the vibrating technology

Automation supplement 2013

4 November 2013 | By W. Jeffrey Hurst, Arthur A. Teixeira

Laboratory automation in food analysis (Author: W. Jeffrey Hurst, Hershey Company) Automation in the food canning industry (Author: Arthur A. Teixeira, University of Florida)

EHEDG: Conveyor Belts – Hygiene in metal conveyor belting

4 November 2013 | By Roger Scheffler, EHEDG Member

Undoubtedly, stainless steel is the best and mostly used material in the food industry. The correct application of specific types mainly depends on the mechanical aspects of an application, the corrosive properties of products, disinfecting and cleaning agents. Its properties overall qualify the material stainless steel to be the preferred…